Ingredients with Measurements:
- 1 (3-pound) boneless pork loin roast
- 1 cup dried cranberries
- 1 cup chopped pecans
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh sage
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- Butcher's twine
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the dried cranberries, chopped pecans, bread crumbs, parsley, thyme, sage, olive oil, salt, and black pepper.
3. Cut a slit lengthwise down the center of the pork loin, being careful not to cut all the way through. Open the pork loin like a book.
4. Spoon the cranberry-pecan mixture onto the center of the pork loin. Fold the pork loin back together and tie it with butcher's twine to hold it closed.
5. Place the stuffed pork loin on a baking sheet or in a roasting pan. Roast for 1 hour and 30 minutes, or until the internal temperature of the pork reaches 145°F.
6. Remove the pork loin from the oven and let it rest for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 430
Fat: 23g
Saturated Fat: 5g
Cholesterol: 110mg
Sodium: 720mg
Carbohydrates: 23g
Fiber: 3g
Sugar: 14g
Protein: 33g
Substitutions for ingredients:
- Dried cherries or raisins can be substituted for the dried cranberries.
- Walnuts or almonds can be substituted for the pecans.
- Dried herbs can be substituted for the fresh herbs, but use half the amount.
Variations:
- Add 1/2 cup crumbled feta cheese to the stuffing mixture.
- Use a different type of fruit, such as chopped apples or apricots, in place of the cranberries.
- Add 1/4 cup chopped bacon to the stuffing mixture.
Tips and tricks:
- Make sure to tie the pork loin tightly with butcher's twine to prevent the stuffing from falling out.
- Let the pork loin rest for 10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork is cooked to the proper temperature.
Storage instructions:
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the pork and place it in a baking dish. Cover with foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced pork on a platter with fresh herbs and cranberries as a garnish.
Garnishes:
Fresh herbs, cranberries, or chopped pecans can be used as a garnish.
Pairings:
This dish pairs well with roasted vegetables, such as Brussels sprouts or carrots.
Suggested side dishes:
- Mashed potatoes
- Wild rice pilaf
- Green beans
Troubleshooting advice:
- If the stuffing starts to fall out of the pork loin while cooking, use toothpicks to secure it in place.
- If the pork loin is not cooked to the proper temperature, return it to the oven and check the temperature every 10 minutes until it reaches 145°F.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw pork to prevent the spread of bacteria.
- Use a meat thermometer to ensure the pork is cooked to the proper temperature.
- Store leftover pork in the refrigerator within 2 hours of cooking.
Food history:
Stuffed pork loin has been a popular dish for centuries, with variations found in many different cultures.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the pork, herbs, and cranberry-pecan stuffing.
Serving suggestions:
Serve this dish as a main course for a holiday dinner or special occasion.
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